Troubleshooting My Terrible Floral CuPampered Chefake 'Pan

Click For Summary

Discussion Overview

This thread discusses various experiences and challenges participants have faced while using the floral cupcake pan. Many users share their personal trials with different greasing agents, baking techniques, and outcomes of their baked goods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, reports having initial success with the pan but later experienced issues with cupcakes sticking and breaking.
  • Another participant mentions that they have not encountered problems with their pan and suggests checking the oven as a potential factor.
  • Several users note that they have had better results with other recipes, such as pancakes and sticky cakes, rather than cupcakes.
  • One participant shares their experience of using Pam and having mostly successful outcomes, but mentions issues with the pan not being flat on the bottom.
  • Another participant discusses the buildup on the pan and the difficulty of cleaning it, suggesting that it may be a common issue.
  • Some participants mention that allowing the cupcakes to cool before removing them helps prevent breakage.
  • One user describes a method of tapping the pan to ensure the batter fills all areas, which has helped them avoid leaving parts of the design behind.
  • Another participant expresses a preference for using a kitchen spritzer over Pam, sharing a positive experience when they forgot to use any greasing agent at all.

Areas of Agreement / Disagreement

Views differ on the effectiveness of the pan for baking cupcakes, with some participants experiencing success while others report significant issues. There is no clear consensus on the best greasing method or baking technique.

Contextual Notes

Participants share a variety of personal experiences with the floral cupcake pan, highlighting different baking results based on individual techniques and preferences.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants and users of the floral cupcake pan who are seeking insights into common challenges and varied experiences with the product.

Brandie
Brandie
Messages
232
I am having a terrible time with my floral cupcake "pan." The first couple of time I used it, I had no problems whatsoever--the cupcakes bounced right out and looked perfect. The last few times I have used it, however, I've gotten one or two decent-looking cupcakes and 10 or 11 really mushed, ugly, broken ones :eek: . I have tried changing what I used as a greasing agent (I started with Pam, then olive oil, the vegetable oil, then nothing--yes, I have made A LOT of ugly cupcakes recently), and I've tried using different cake mixes (devil's food, strawberry, vanilla, and yellow--again--lots of ugly cupcakes). Can anyone offer a suggestion? I wanted to have about six dozen to take to a mom's group for which I am doing a show (which I hope will generate loads of bookings), but I certainly can't take the ones I have been making!

Thanks so much!
 
I don't know what to tell you, honey! I've used mine several times and haven't had a problem. I would say check the oven. My only problem with this product is clean up. Mine has started to get that Pam build up on the top (flat side). It doesn't wash off in the dishwasher. I can rub it off with my fingers, but it takes awhile.

I hope you can figure it out!
 
I've only made cupcakes in mine one time and was disappointed in the way they looked. However, when I make pancakes, chocolate or the sticky cakes in the Season's Best, they turn out great. I have a customer that makes the sour cream pound cakes (recipe came with the pan) all the time and she says they look great. Maybe our cupcake pan is just bad with cupcakes :rolleyes:
 
I use Pam and they come out OK and most of them in one piece. The trouble that I've had with mine is that they are not flat on the bottom - AT ALL!! I've tried tapping the pan on the counter to settle the mix before putting it in the oven and that hasn't helped either...
 
At conference last summer, I went to the New Products workshop, and they said to use Pam not oil because the oil would slide to the bottom of the wells instead of adhering to the sides. That is the only product that I have ever heard them say to use Pam on instead of oil.
 
Brandie said:
I am having a terrible time with my floral cupcake "pan." The first couple of time I used it, I had no problems whatsoever--the cupcakes bounced right out and looked perfect. The last few times I have used it, however, I've gotten one or two decent-looking cupcakes and 10 or 11 really mushed, ugly, broken ones :eek: . I have tried changing what I used as a greasing agent (I started with Pam, then olive oil, the vegetable oil, then nothing--yes, I have made A LOT of ugly cupcakes recently), and I've tried using different cake mixes (devil's food, strawberry, vanilla, and yellow--again--lots of ugly cupcakes). Can anyone offer a suggestion? I wanted to have about six dozen to take to a mom's group for which I am doing a show (which I hope will generate loads of bookings), but I certainly can't take the ones I have been making!

Thanks so much!
Click to expand...

I have used mine ALOT & lately no matter what I try to cook in it they seem to come out weird. Yesterday I made a batch of brownies & the first batch all stuck. Sprayed the day lights out of it & made another batch & they came out fine. I also have ALOT of build up all over mine as well. I even bought a 2nd one to take to my shows...:o I used the new yesterday at a show for pancakes, whenthey were done, I held my breath & they fell out wonderful!!:) Still trying to figure out what went wrong...
 
I have had issues too, and I think the secret is waiting until they're cool to take them out. If they're too hot, it's easy to break them. I've had better luck when I've exercised more patience!
 
speedychef said:
I have had issues too, and I think the secret is waiting until they're cool to take them out. If they're too hot, it's easy to break them. I've had better luck when I've exercised more patience!
Click to expand...

but is yours all gunky as well?
 
I'm not sure what you mean by gunky, but the top of it is getting brown (I'm guessing from the cooking spray baking on) The insides clean out really well when I throw it in the dishwasher...
 
  • Thread starter
  • #10
I know what you mean about the flat bottoms--here's what I have done (prior to my current issues...): put in a little more batter, and let them rise up over the top a bit. Then, once the've cooled, use your bread knife to cut the "muffin tops" off. Viola! Flat bottoms!

Mine isn't too gunky, but I wash it by hand every time, and scrub and scrub and scrub.

Thanks for all the suggestions. I'll go back to using Pam, and maybe I'll just try something other than cupcakes. :)
 
speedychef said:
I'm not sure what you mean by gunky, but the top of it is getting brown (I'm guessing from the cooking spray baking on) The insides clean out really well when I throw it in the dishwasher...
Click to expand...

like an oil film, maybe from using too much spray...i've soaked & soaked it. scrubed it,,,lol..my DH said to me today, I tried cleaning your pan, but it doesnt want to come clean....so I'll judt continue to use it at home & when I have another brunch, I'll take the new one....:rolleyes:
 
I noticed that if I don't leave them in long enough, and they are still a bit "gooey" inside, they do not come out of the pan good. Also, if you DON"T use butter like the sticky caramel cakes calls for, it does not come out well.
Have you called the test kitchens to see if they can tell you anything?
Athena
 
I just look at the buildup as seasoning...I never use PAM. It's why I bought my kitchen spritzer, I don't want to put the propellant into the air, and I don't want another darn thing clogging up the landfills not to mention my cabinet! I know, that's a little cuckoo, but I LOVE my kitchen spritzer and it kind of bugs me that they say to use PAM.

The first time I used it, I was having a discussion with a fellow PC and she said to use PAM and I told her I didn't have it. She was like, "I don't know..." and in the midst of the discussion and all I forgot to spray it at all. That was honestly the best batch I've made! I've only made the sticky cakes, though. I have a brunch coming up and I'm contemplating the pancakes, but how does just plain old cake mix turn out? I feel like it should be dense like the sticky cakes in order to get good definition, but I don't know...
 
I put olive oil on a paper towel and then quickly rub each cup. I have yet to have a problem with them. Also, I think the medium scoop is the perfect measurement so the liquid will not come over the top and your muffins should lay flat.

Good Luck!
 
The two problems I had were (1) not getting the batter into all the nooks and crannies and (2) leaving parts of the flowers behind in the pan.

To solve problem 1, I not-so-gently tap the pan on the counter before baking to force batter into the pan.

To solve problem 2, I cool them well before trying to remove them.

Now I rarely have trouble.
 
OK...will try that, but is yours funky at all?
 
Who were you asking, Ginger? Mine are fine.
 
raebates said:
Who were you asking, Ginger? Mine are fine.
Click to expand...

Sorry Rae...I was asking you, thanks for answering....:D :D :D
 
No problem. Hope it helps.
 
I just made 6 dozen cupcakes over the weekend - had no problems at all! But, I let them cool for about 3 minutes, and invert onto the cooling rack. When I remove the pan, I shake it a little from side to side...they all popped out fine! I didn't use any PAM or anything. Sorry to be of no help!
 
wipe the surface before bakingAfter spraying with Pam or anything really, wipe the flat surface clean to prevent the build up on the surface before adding the mixture to the cupcake wells. This should eliminate most problems.
 
Strengthens is spelled incorrectly in your quote.
 
I used mines twice and I used eevo in my spritz and they came out great.
I also push the cups up when I washed it, because when I used it the first time and felt a little embrased because there was crumbs in some places.

Irene
 
I just noticed this weekend that mine has a hole in one of the cups on the outer ring! It looks like a burn hole. (No--haven't used toothpicks to test for doneness!!) Haven't gotten around to doing the product adjustment yet.
 
When they first came out I had a customer point out that mine had a small hole in the bottom of on the cups. It looks like there was a bubble when they poured it into the mold. HO replaced it no problem
 
okay, for everyone that has this product, is it really worth getting? I've been thinking about it but I"m hesitant because I hear of all the problems. One of my big concerns was that the bottoms would be round and I don't really want to have to cut the bottoms off my cupcakes! What do you think, is it worth it??
 
The cupcakes will sit flat if you take them out of the oven and immediately put the cooling rack on top of the pan. Let it cool for about 5 minutes, then flip the pan and rack over together and finish cooling,. Then pop the cakes out,.
 
To solve the rounded bottom problem, I put a couple of my silicone hot pads on top while it's cooling and then put my round stone on top. It has made a huge difference and makes them a little more dense! Also, make sure you are using a level off large scoop. As for the build up on the flat surface, I wipe excess off before I put it in the oven.
 
Thanks for the info on the flat bottoms! I think I may get it after all!
 
I really love my silicone pan. I let the cupcakes cool before I pop them out, and as Christy said flipping them onto the cooling rack gives them a nice flat bottom. I've found that a darker batter looks better, especially when drizzled with a thin white glaze. I'm going to make the chocolate cream filled cakes this weekend.
 

Frequently Asked Questions

What should I do if my Pampered Chef Floral Cake Pan is sticking?

If your cake is sticking to the pan, ensure that you are properly greasing it before pouring in the batter. Use a non-stick spray or butter and flour the pan to create a barrier. Additionally, allow the cake to cool for a few minutes before attempting to remove it from the pan.

How can I fix a cake that has baked unevenly in the Floral Cake Pan?

Uneven baking can occur due to oven temperature fluctuations or incorrect batter distribution. Make sure to preheat your oven and use an oven thermometer to verify the temperature. Additionally, ensure that the batter is evenly distributed in the pan before baking.

What should I do if my cake has a burnt bottom in the Floral Cake Pan?

If your cake has a burnt bottom, it may be due to baking at too high a temperature or placing the pan too close to the heating element. Try lowering the oven temperature by 25°F and positioning the pan in the center of the oven for more even heat distribution.

How can I clean my Pampered Chef Floral Cake Pan without damaging it?

To clean your Floral Cake Pan, avoid using abrasive cleaners or scouring pads. Instead, soak the pan in warm soapy water for a few minutes, then gently scrub with a soft sponge. For tough stains, a paste of baking soda and water can be effective. Rinse thoroughly and dry completely before storing.

What should I do if my cake is not rising properly in the Floral Cake Pan?

If your cake is not rising, check that your baking powder or baking soda is fresh and properly measured. Additionally, ensure that you are not overmixing the batter, as this can lead to a dense cake. Lastly, make sure you are using the correct oven temperature and baking time as specified in your recipe.

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